Neutral ProtNeutral Protease in The Food Industry enzymatic hydrolysis technology guidance

   Neutral protease, an endonuclease produced through fermentation from Bacillus subtilis, achieves its peak enzymatic activity in a neutral pH milieu, generally spanning the range of 6.0 to 8.0. Under these neutral circumstances, it can break down macromolecular proteins into low-molecular-weight compounds such as amino acids. This enzymatic product is highly suitable for practical applications including feed additive preservation, fur softening processing, and the production of protein peptides.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.